| In a sauce pan, combine the sugar, vinegar and water.
Clean the sides of the pan with wet fingers or a wet brush. No sugar
granules should be left on the sides of the pot. Bring to a boil and
reduce heat. Boil slowly until a dark golden color is obtained. CAUTION
should be used in making the caramel syrup it is VERY HOT! |
| Put 2 Tablespoons of caramel into the bottom of
six custard dishes. These should be oven proof dishes. |
| Arrange the custard dishes in a deep 9” x 12” roasting
pan. After the caramel hardens pour 2/3 cup of flan into each dish. |
| In a 350 °(F) preheated oven - place the pan on
a lower shelf. Fill pan with hot water so that it is 3/4 full. Bake
for 40-50 minutes, until custard is firm and a golden brown skin
has formed on top. |
| Chill overnight if possible. Serve un-molded on
a small plate. The thick caramel will run down the sides and be a
sauce on the plate. |
| Run the tip of a small knife around the edge of
the custard cup before un-molding to help release the custard from
the dish. |
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